Christmas Pudding?

Complete your festive spread with a sensory delight guests will love. Sweet & fruity, savoury & boozy, Christmas pudding is a true classic. Satisfy your sweet tooth with this easy but indulgent pudding recipe.


  • 200g currants
  • 375g raisins
  • 1 cup brown sugar (firmly packed)
  • 1/2 cup self raising flour
  • 250g butter (melted and cooled)
  • 200g fruit mix medley
  • 200g diced apricots
  • 1 cup cognac
  • 4 eggs (lightly beaten)
  • 225g cranberry sauce
  • 2 tbs ground cinnamon (ground)
  • 1 tsp nutmeg
  • 500g mixed fruit



  1. Combine fruit, cranberry sauce, brand and spiced in a large bowl, cover and leave to stand overnight.
  2. Brush 10 x 1 cup pudding basins (ramekins) or one 10 cup basin, with melted butter and line the base with baking paper.
  3. Mix eggs, butter, brown sugar and flour until well combined, then stir through fruit mixture. Spoon mixture into prepared basins.
  4. Cut a large circle of foil and baking paper, and place over each pudding, foil side up. Secure tightly with kitchen string.
  5. Place pudding in a large saucepan and add enough boiling water to fill halfway up the sides. Cover and bring to the boil, reduce the heat and cook for 1 1/4 hours for the small puddings or 5 hours for the large pudding, replenishing water when needed.
  6. Remove from water and store well wrapped until Christmas.

Christmas Pudding Ingredients

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